If you are the kind of person who heroically eats a few pounds of salmon every week, chases it with sardines, and lectures your friends about the virtues of oily fish, congratulations: you are doing the best thing for your body. 

In the modern nutrition universe, that level of commitment deserves an applause. But for those who don’t live in a Nordic fishing village, the nutrition company Zinzino has built its omega-3 research and formulations around these principles, combining biomarker testing, antioxidant protection and traceable sourcing across both sustainably harvested small-fish oils and a vegan marine-microalgae alternative. It’s biohacking at the next level. 

They explain why: Because omega-3 fatty acids, the famous EPA and DHA found in marine foods, remain among the most important structural fats in the human body. They support brain signaling, heart health, immune balance and cellular communication. Unlike trendy nutrients that cycle through wellness blogs, omega-3 has survived decades of scientific scrutiny.

But here is the catch: most people are not eating enough of the right seafood. And supplement companies may be giving you confusing information.

Walk into any health store and you’ll see shelves lined with omega-3 oils promising brain health, heart health, joint support and more. Yet not all omega-3s are created equal, and the differences go far beyond price or flavor. You might assume the best oils are the ones that taste the strongest or come from the coldest waters on Earth. But before you shop, it helps to understand what you’re actually getting. Where does the oil come from? Is fishing sustainable? Can vegan sources really replace fish? And does the body actually absorb what’s written on the label?

These questions sit at the intersection of environmental integrity, science-backed innovation and sustainability and we ask these questions today to a company that makes the gold standard omega-3 for pescetarians and vegans. 

Founded in Norway and headquartered in Sweden, Zinzino approaches omega-3 as both a nutritional and biochemical challenge. Rather than simply sourcing oil and labeling it, the company focuses on how to deliver EPA and DHA in a form the body can actually use while protecting fragile fatty acids from oxidation.

Think Mediterranean oil-pressing traditions adapted to modern nutrition science.

Its BalanceOil+ blends purified oil from small wild-caught fish such as sardines, mackerel and anchovies with cold-pressed extra-virgin olive oil rich in early-harvest polyphenols. Small fish, they say,  are less likely to accumulate heavy metals from the food chain. The olive oil antioxidants come from Picual olives grown in Spain and Koroneiki olives from Cyprus, creating a protective environment for the omega-3 while supporting absorption. 

Recently Emmalee Gisslevik, PhD, Senior Research & Development Specialist – BalanceOil, spoke to Green Prophet to talk about environmental integrity, science-backed innovation and sustainability, and how omega-3 supplements are evolving alongside these priorities.

Omega-3 science, algae versus fish, and why quality, source and oxidation protection may matter more than most people realize. Below is our conversation.

Let’s start simple: why are omega-3s still such a big deal nutritionally today?

Because omega-3s are not just fashionable nutrients—they are structurally important fats that are incorporated into cell membranes throughout the body to facilitate key functions in the body such as heart, brain and immune health. The long-chain marine omega-3s, EPA and DHA, are especially relevant because they are the biologically active forms most closely linked to established physiological functions, while the body converts only limited amounts from plant omega-3 (ALA). They also remain highly relevant today because many people do not eat oily fish regularly, even though marine foods are still the main dietary source of EPA and DHA. So from a practical nutrition perspective, omega-3 remains important because intake is often inconsistent, while the physiological need does not disappear.

Many people assume eating fish once in a while is enough. From your research, when does supplementation actually make sense?

Eating fish is a very good strategy—but ‘once in a while’ is not the same as consistently reaching the usual target of about two servings of fish per week. Supplementation makes the most sense when seafood intake is low or irregular, when someone avoids fish, follows a vegan diet, wants a more standardized daily intake, or wants to check whether their actual omega-3 status matches what they think they are getting from food. In practice, this is where testing becomes useful: it moves the conversation from assumptions to actual biological status.

Zinzino offers both fish-derived and vegan omega-3. From a biological perspective, do they deliver comparable EPA and DHA? And what’s the price point compared to other oils?

From a biological perspective, the key question is how much EPA and DHA the product delivers—not whether the source is fish or microalgae. In Zinzino’s standard 12 ml serving, BalanceOil+ provides about 2.0 g EPA+DHA (approximately 1.3 g EPA + 0.7 g DHA), while BalanceOil+ Vegan provides about 1.9 g EPA+DHA (approximately 0.8 g EPA + 1.1 g DHA), and with SDA for endogenous production of EPA. So the total long-chain omega-3 delivery is broadly comparable, although the profile differs. The fish-based version is more EPA-forward, while the vegan version is more DHA-forward. That distinction can matter depending on what aspect of omega-3 nutrition you want to emphasize, but both are designed to deliver meaningful amounts of long-chain marine-type omega-3. One challenge with vegan formulations is achieving robust EPA delivery, because many algae oils are naturally more DHA-rich than EPA-rich. 

Our vegan formulation addresses that by combining microalgal oil with Ahiflower® oil, which contains SDA—an omega-3 fatty acid that converts to EPA more efficiently than ALA does. Combined with olive oil, this creates a broader fatty acid strategy than a simple single-source algae oil. From a pricing perspective, vegan omega-3 oils are typically more expensive than standard fish-based omega-3 oils, largely because microalgal EPA/DHA production is still costlier and more technologically controlled. In practice, that means the vegan option is usually positioned as a premium product.

Sustainability is a major concern for our readers. How do you ensure your fish oil sourcing doesn’t contribute to overfishing or marine damage?

Using sustainably sourced, natural ingredients is an essential part of our brand’s core values. We strongly believe that to maintain balance in our body, we also have to respect the balance of the planet and its resources. Our omega-3 supplement is certified by Friend of the Sea, the global certification standard for upholding a sustainable marine environment, Zinzino was first certified by Friend of the Sea in 2018 and we have since maintained our commitment towards sustainability. The fish oils used by Zinzino are derived from short-lived, wild-caught fish, harvested by sustainable fisheries in authorized areas, and following the Friend of the Sea criteria.   

Vegan omega-3 often comes from algae, essentially the original source of marine omega-3. What makes microalgae oil effective compared to plant oils like flax or chia? How do we know that the algae is clean and free from microplastics and PFASs?

Microalgae oil is effective because it provides preformed EPA and DHA directly. By contrast, flax and chia mainly provide ALA, which is nutritionally valuable, but the body converts only a limited amount of ALA into EPA—and very little into DHA. So if the goal is specifically to increase long-chain omega-3 status, microalgae offers a more direct and efficient route. In terms of purity, one important advantage is that microalgae is cultivated in controlled production systems rather than harvested from open marine ecosystems. That gives much tighter control over sourcing, consistency, and raw material quality.

Your formulations combine omega-3 with early-harvest olive polyphenols. This isn’t common in most supplements? What problem does this solve? Or how do you stand out in this regard. 

This solves a real formulation problem: Omega-3s are delicate—they can break down and go rancid pretty easily. So instead of just putting omega-3 into a capsule on its own, we pair it with extra-virgin olive oil that’s rich in natural antioxidants; polyphenols. That way, we’re not simply adding “another oil”—we’re building extra protection right into the blend.

Those olive polyphenols help defend the omega-3s against oxidation, and the olive oil also changes the overall fat environment in a way that’s more supportive than a basic fish oil or algae oil by itself. The goal is simple: help keep these sensitive fatty acids more stable, both in the product and once you’ve taken it. That’s one of the ways our formula stands out. We don’t treat omega-3 as a standalone ingredient—we build it into a more complete fat system designed for stability, function, and context.

Third-party certifications: Friend of the Sea, Informed Sport, Cologne List, The Vegan Society, Halal, GMP, EU and EFSA. Tell us how difficult it is to get some of these certifications. 

Some third-party certifications are relatively straightforward if your documentation is solid and your suppliers are well organized — while others are genuinely demanding because they require ongoing testing, deep traceability, or even regulatory-level scientific evidence. The toughest ones tend to be “continuous-control” programs. Informed Sport is a great example: it’s considered difficult because it typically involves rigorous quality requirements and regular batch testing for banned substances, not just a one-time audit. Cologne List can also be demanding in practice because products are often tested and listed by batch, which means you need consistency and repeat testing to stay current.

Audit- and traceability-based certifications sit in the middle — but can become hard with complex supply chains. Friend of the Sea usually requires strong sourcing transparency and traceability (sometimes through multiple suppliers). GMP can be smooth if your manufacturer already runs a mature quality system — but if not, it can take real work to build the documentation, procedures, training, and audit readiness needed. Ingredient- and process-driven labels are very achievable — as long as you can prove what’s in (and not in) the product. The Vegan Society and Halal typically hinge on ingredient verification, supplier declarations, and preventing cross-contact in production (especially if lines are shared with non-vegan or non-halal materials). They’re very doable, but they get more complex when you have lots of raw materials or shared facilities.

And a quick nuance: “EU and EFSA” aren’t really certifications like the others — they’re regulatory frameworks. If you mean getting an EFSA-backed health claim approved in the EU, that’s usually one of the hardest routes because it requires a formal scientific dossier and a high standard of evidence.

 Fun but honest question: if someone says, “I hate fish and I don’t trust supplements,” – I get my nutrition from eating a kilo of salmon a week. And I buy sardines. Real food is the best. What would you tell them?

If you hate fish but are still heroically eating a kilo of salmon a week and buying sardines, then you are already doing the hard part. Regular intake of oily fish is the gold-standard way to get preformed marine omega-3. That is the ideal, and it is the most natural and biologically complete way to obtain EPA and DHA. So to me, this is not really an argument about food versus supplements. 

The real question is whether a person’s life and habits actually allow them to eat enough quality fish, consistently enough, to reach the blood levels they want. If that works, that is the superior option. If not, a well-designed supplement can help close that gap. And if your relationship with fish is a little on-and-off, it is good to know there are well-designed alternatives— and if you are skeptical, there are blood tests that can tell you whether they are truly effective for you.

How and where do we find your products in America, Canada, Europe and the rest of the world? 

Zinzino’s products are not available for sale in retail stores because better health is personal, and all bodies are unique. Getting individual guidance is critical for a successful outcome. We want to connect with customers directly, build trust, understanding and mutual respect, and offer personalized solutions tailored to meet their specific needs and goals. 

To this end, all our products are sold exclusively through a Zinzino Independent Partner who will join the customers on their health journey. We currently have at least 50 000 working at markets across the globe, and you may find the one nearest you on zinzino.com

Tell us more about the blood sampling and how and if biohackers can get involved? I know people who’d like to share that data. 

The blood sampling is a finger-prick dried blood spot test that can be done at home. The current BalanceTest measures 11 fatty acids, does not require fasting, and you register it online using an anonymous test code. That makes it practical for repeat use and for before-and-after comparisons over time to monitor your body’s response to changes in diet and lifestyle. What makes it interesting to data-driven users is that it does not only report absolute omega-3-related values.

 It also looks at the relationship between different fatty acid groups—for example, the balance between long-chain omega-3s and other fats—and includes calculated markers that help summarize different aspects of fatty acid status. For biohackers, that means it can be used as a structured feedback tool: test, adjust diet or supplementation, and retest after a meaningful interval. If people want to share their data, the important part is that this should be done through a clear, consent-based framework, with appropriate respect for privacy and data handling. That is where personal experimentation can become genuinely useful rather than just anecdotal.

::Zinzino

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The Green Mediterranean Diet Shows Promise in Keeping Brains Young

Age-related brain atrophy, the gradual loss of neurons and shrinkage of brain tissue, is a natural part of aging, which can lead to cognitive decline and other neurological issues. While so far aging cannot be prevented, recent research from an 18-month dietary intervention offers hope that lifestyle and dietary changes can slow brain aging. A new international study, led by Ben-Gurion University, as part of the DIRECT PLUS Brain MRI trial, has brought to light how blood sugar control can significantly impact brain health.

Brain age, as evaluated by MRI measurements of the hippocampus and lateral ventricles, reflects the biological aging of the brain, which can differ from a person’s chronological age. Chronological age is the number of years lived, while brain age indicates the brain’s actual health. Typically, as we age, the hippocampus shrinks and the lateral ventricles expand, serving as markers of brain aging. Some individuals have a brain age younger or older than their chronological age. A younger brain age suggests better cognitive health, while an older brain age may indicate accelerated aging and increased risk of cognitive decline.

Related: Where is love in your brain?

The study, which was published recently in The American Journal of Clinical Nutrition, was conducted by an international team of brain and nutrition experts, including researchers from Ben-Gurion University, Harvard University, Leipzig University, and more. The research was primarily carried out by Ph.D. student Dafna Pachter and overseen by Prof. Iris Shai, along with several international collaborators.

A previous study published two years ago American Journal of Clinical Nutrition, reported that Mediterranean (MED) and green-MED diets significantly attenuated age-related brain atrophy by ∼50% within 18 months.

In the current study, the researchers aimed to understand the mechanism by which the slowing of brain atrophy occurs.

The study found that a decline in HbA1c, and key markers of long-term blood sugar levels, are associated with significant positive changes in specific brain regions commonly affected by age-related atrophy. Brain MRI results showed that lower HbA1c levels corresponded to greater deviations in the thalamus, caudate nucleus, and cerebellum – areas crucial for cognitive function, motor control, and sensory processing. The study suggests that improved blood sugar control could be one of the most important factors in slowing down age-related brain changes.

Earlier research has highlighted the benefits of the Green Mediterranean (Green-Med) diet, including better blood sugar control. The Green-Med diet is rich in polyphenols from plant-based sources like Mankai (a high-protein aquatic plant) and green tea, while being low in red and processed meats. The current study further strengthens this connection by suggesting that the Green-Med diet may not only support metabolic health but also exert protective effects on brain structure and function.

One of the Largest Brain MRI intervention Studies in the World

The DIRECT PLUS trial, one of the longest and largest brain MRI studies conducted to date, involved approximately 300 participants who were divided into three dietary groups. Whole-brain MRI measurements were taken before and after the 18-month trial to track changes in brain health. The researchers used Hippocampal Occupancy (HOC), as a proxy for brain age which predicts future risk of dementia. HOC typically decreases with age. Interestingly, some participants exhibited a brain age either younger or older than their chronological age.

Using NeuroQuant, an FDA-authorized fully automated tool, the research team quantified and segmented the brain MRI-derived data. The study aimed to examine whether improved glycemic control and specific dietary components could slow down brain aging. The results indicated that participants who managed to improve their blood sugar levels and achieve normal glucose status experienced a more pronounced attenuation of brain aging. Notably, those who consumed higher amounts of green tea and Mankai duckweed shakes demonstrated the most significant improvements in both blood sugar levels and brain health.

Related: Knitting for brain health

Glycemic Control and Polyphenols: The Key to a Younger Brain Age?

The study’s lead researcher, Prof. Iris Shai, from Ben-Gurion University, an adjunct professor at Harvard University, and an Honorary Professor at Leipzig University, explains, “Maintaining low blood sugar levels, even within the normal range, shows promise for preserving a younger brain, especially when combined with a healthy diet and regular physical activity. Specifically, polyphenols found in plant-based foods may cross the blood-brain barrier and help reduce brain inflammation, which is crucial for memory”.

Dafna Pachter, a Ph.D. student and the first author of the paper, adds, “This trial offers a safe approach to potentially slow down our brain aging—by adopting the components of a green-Mediterranean diet.”

A Pathway to Reducing Age-Related Cognitive Decline

This study is one of the first large-scale trials to directly link dietary changes, particularly those associated with the Green-Med diet, to improved glycemic control and slower brain aging. While further research is needed to fully understand the mechanisms at play, these results suggest a potential avenue for reducing the risk of age-related cognitive decline through relatively simple dietary adjustments.

The DIRECT PLUS trial was funded by grants from the German Research Foundation (DFG), Israel Ministry of Health, Israel Ministry of Science and Technology, and the California Walnuts Commission. None of the funding providers were involved in any stage of the design, conduct, or analysis of the study, nor did they have access to the study results before publication.

What is the Mediterranean Diet?

The Mediterranean diet isn’t a strict diet plan but rather a way of eating based on the dietary traditions of Crete, Greece, and Southern Italy during the mid-20th century. This area now includes food from Lebanon and Israel. A diet rich in fruits, vegetables, beans, nuts, whole grains, fish, olive oil, small amounts of dairy, and red wine offered extensive health benefits.

Green Prophet has thousands of recipes that follow the Mediterrean Diet. Start here.

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We met a Russian scientist who is convinced that people can see with their skin. He’d like this research: leggy fish called sea robins that can taste with its legs.

The northern sea robin (Prionotus carolinus) uses its six legs to stroll the ocean bottom and to taste the sea floor for buried prey.

Sea robins are unusual animals with the body of a fish, wings of a bird, and walking legs of a crab. Now, researchers show that the legs of the sea robin aren’t just used for walking. In fact, they are bona fide sensory organs used to find buried prey while digging. This work appears in two studies published in the Cell Press journal Current Biology.

“This is a fish that grew legs using the same genes that contribute to the development of our limbs and then repurposed these legs to find prey using the same genes our tongues use to taste food—pretty wild,” says Nicholas Bellono of Harvard University in Cambridge, MA.

It’s “the weirdest, coolest fish I’d ever seen”, says developmental biologist David Kingsley.

Bellono, along with Kingsley of Stanford University and their colleagues, didn’t set out to study sea robins at all. They came across these creatures on a trip to the Marine Biological Laboratory in Woods Hole, MA. After learning that other fish follow the sea robins around, apparently due to their skills in uncovering buried prey, the researchers became intrigued and took some sea robins back to the lab to find out more. They confirmed that the sea robins could indeed detect and uncover ground-up and filtered mussel extract and even single amino acids.

As reported in one of the two new studies, they found that sea robins’ legs are covered in sensory papillae, each receiving dense innervation from touch-sensitive neurons. The papillae also have taste receptors and show chemical sensitivity that drives the sea robins to dig.

“We were originally struck by the legs that are shared by all sea robins and make them different from most other fish,” Kingsley says. “We were surprised to see how much sea robins differ from each other in sensory structures found on the legs. The system thus displays multiple levels of evolutionary innovation from differences between sea robins and most other fish, differences between sea robin species, and differences in everything from structure and sensory organs to behavior.”

Through further developmental studies, the researchers confirmed that the papillae represent a key evolutionary innovation that has allowed the sea robins to succeed on the seafloor in ways other animals can’t. In the second study, they looked deeper into the genetic basis of the fish’s unique legs. They used genome sequencing, transcriptional profiling, and study of hybrid species to understand the molecular and developmental basis for leg formation.

Their analyses identified an ancient and conserved transcription factor, called tbx3a, as a major determinant of the sea robins’ sensory leg development. Genome editing confirmed that they depend on this regulatory gene to develop their legs normally. The same gene also plays a critical role in the formation of sea robins’ sensory papillae and their digging behavior.

“Although many traits look new, they are usually built from genes and modules that have existed for a long time,” Kingsley said. “That’s how evolution works: by tinkering with old pieces to build new things.”

The findings show that it’s now possible to expand our detailed understanding of complex traits and their evolution in wild organisms, not just in well-established model organisms, according to the researchers. They are now curious to learn more about the specific genetic and genomic changes that led to sea robins’ evolution.

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Octopuses recruit fish from the right “school” of thought to help them get food

Octopuses and fish have been caught on camera teaming up to hunt for prey. In a new study from the Max Planck Institute of Animal Behavior, researchers caught 13 instances of the cross-species collaboration over 120 hours of footage, showing a big blue octopus (Octopus cyanea) working with different fish species to capture meals.

Each of these scenes hinted at complex group dynamics, with different species adopting different roles. “The other fish provide several options, and then the octopus decides which one to take,” says animal-behaviour researcher and co-author Eduardo Sampaio who published his findings in Nature Ecology & Evolution. This comes on the heels of first-ever marine research that shows how coral reefs are eating laxatives and our blood pressure medication.

“There’s this element of shared leadership.”

In new footage, shown above, octopuses were seen punching ‘opportunistic’ fish, individuals that attached themselves to the hunting group but did not help them find food. There is evidence for getting rid of freeloading friends in nature. Don’t feel guilty if you too have to kick your friend off your couch.

The octopuses also seemed to adapt and respond to different situations.

In some groups, certain fish species — especially blacktip groupers (Epinephelus fasciatus) — were opportunistic, attaching themselves to the group without helping to find food. In some of these cases, octopuses would use their tentacles to ‘punch’ these opportunists in what seemed to be an attempt to punish them or get them to leave the group. Sampaio, pictured above, says that the team is interested in studying whether octopuses can recognize individual fish that have previously exhibited opportunistic behaviour.

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Highly endangered but still kicking: researchers from Israel have found the breeding ground of a rare sea creature, a kind of ray once thought to be a shark, called the guitarfish. The long-term study at the Leon H. Charney School of Marine Sciences at the University of Haifa found that the coast between Ma’agan Michael and Dor Beach serves as a nursery ground for the blackchin guitarfish and the scientists are working to get it declared a nature reserve.

Dor Beach is a popular place for people from all over Israel to swim. It is free to enter but you need a car to get there.

Blackchin guitarfish is a cartilaginous fish in danger of extinction.

The researchers found that concentrations of juvenile guitarfish develop from the end of August through early November.

“A nursery ground is a natural area where animals, particularly marine species, gather during the early stages of life. A nursery ground is defined as an area that enhances the animals’ chances of survival during the sensitive early stage of life by providing optimum conditions in terms of food, protection against predators, and shelter from extreme environmental conditions. Following the study findings, we hope this area will be declared a nature reserve when the young guitarfish gather here so they can be protected,” says PhD student Eynav Cohen, one of the study’s authors.

Guitarfish populations are in constant decline around the world, and in the Mediterranean Sea in particular, mainly as a result of net fishing. These fish are now classed at the highest level of extinction risk for vertebrates.

Related: Over Fishing in the Mediterranean Sea 

According to the International Union for Conservation of Nature (IUCN), the blackchin guitarfish is in critical danger of extinction. The researchers add that there is a lack of biological and ecological knowledge about guitarfish, including population sizes along Israel’s coast and worldwide. Most of the existing knowledge comes from commercial fishing data.

This study was the first time a monitoring program for guitarfish in Israel was established.

The researchers hope that their study’s findings, confirming that the area serves as a nursery ground for the blackchin guitarfish, will motivate national to regional regulatory bodies to declare the area as a marine nature reserve when the guitarfish are present.

So little is known about the Mediterranean Sea and its biodiversity. Since the establishment of the Suez Canal and the linking of the Med Sea to the Red Sea biodiversity has become under threat due to invasive species such as the jellyfish taking over. Egypt earns almost $10 Billion USD a year for the canal which allows ships to bypass Africa on their way to Europe but Egypt has denied its culpability in the biodiversity invasion.

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Are you still eating commercially caught fish or are trying Alt Protein made to taste like fish? You might think about changing your dietary habits even if you are eating the 7 fish that are totally okay to eat. After taking a deep dive in the fishing industry, dolphin bycatch is being ignored and not reported.

That means with every fish you eat that’s caught from the sea, chances are other wildlife paid the price for your palette. And not just dolphins, but seals, sea turtles, sharks and sting rays are also getting trapped and killed by fishing nets. 

An international team of researchers from the United Arab Emirates and the UK have developed a method to assess sustainable levels of human-caused wildlife mortality, which when applied to a trawl fishery shows that dolphin capture is not sustainable. (But is dolphin marriage? Remember the story about the woman from the UK who married a dolphin in Israel? The dolphin died in 2021)

The new study, led by scientists at the University of Bristol and United Arab Emirates University was published in the journal Conservation Biology.

Human activities like commercial fishing can result in the accidental death of non-targeted wildlife, threatening protected and endangered species. “Bycatch and discarding of marine wildlife in commercial fisheries are major challenges for biodiversity conservation and fisheries management the world over”, said Simon Allen of Bristol’s School of Biological Sciences, who studies dolphin behaviour and interactions with fisheries.

Bycatch Reduction Devices were placed in Western Australian trawl nets in 2006, but no quantitative assessment of the impact was carried out.

“We set out to model different levels of dolphin capture, including those reported in skippers’ logbooks and those by independent observers. Unfortunately, our results show clearly that even the lowest reported annual dolphin capture rates are not sustainable”, Allen said.

How to solve the dolphin bycatch problem?

The study’s lead author Oliver Manlik, Assistant Professor at the United Arab Emirates University explained how the researchers introduced a novel approach to assessing human-caused mortality to wildlife that can be applied to fisheries bycatch, hunting, lethal control measures or wind turbine collisions.

“And when we incorporate stochastic factors, random events, we show that previous methods of assessing wildlife mortality were not conservative enough,” says Manlik: “This raises concerns for the dolphin population and highlights a problem with other assessments that do not account for random events, like heatwaves, because these environmental fluctuations are becoming more frequent and intense with climate change.”

With only voluntary or low levels of fisheries monitoring and no quantitative conservation objectives, Allen notes that the UK and EU are also failing to address the bycatch problem.

Greater transparency and the application of more rigorous methods would improve the scientific basis for decision-making around the impacts of fisheries on non-target species like dolphins, whales, seals and seabirds.

While the authors suggest ways for better reporting the problem the only solution seems to be up to you – just don’t buy fish? Seems like a drastic solution but it impacted the tuna industry at some level. Although if the reporting standards are low anyway chances are the tuna industry, even the so-called sustainably caught tunas, are probably greenwashing our conscience. 

Read more on large marine wildlife:

Dubai Marine Life At Risk After Devastating Shark Catch

Kuwaiti Sharks, Ecosystems and Exxon

25 Shark Species In Persian Gulf Need Urgent Protection

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Salmon is sometimes called a super-food because of how much benefit consuming it has for your overall health. But what are the specific benefits of eating salmon over all the other sources of protein that are available? Here are the 6 health benefits of salmon for your brain, your heart and your skin.

It Enhances Brain Function

Omega-3 fatty acids are a vital nutrient, but they are something the body cannot manufacture itself. That’s why you must manage your intake to make sure you get enough. Omega-3 fatty acids are an essential building block of the brain. They are so important, in fact, that they’re added to baby formula to make sure babies and toddlers get enough of it. For older adults, a lack of omega-3 increases your risk of dementia. Note that taking omega-3 supplements or eating more salmon won’t help you if you have a healthy, fully formed brain. It is simply the deficit that is harmful, though a surprisingly large number of adults have it.

It Improves Your Mood

We have already mentioned how omega-3 is a key building block of the brain. Studies have found that a lack of this nutrient can contribute to everything from brain fog to depression.  And one serving of salmon contains half your daily requirement of B12. If you don’t have enough B12, your body can’t turn iron into red blood cells. That is why B12 deficiency can cause anemia no matter how much red meat you eat. All of this is why you should try to increase your intake of salmon and similar fatty fish before you assume you need anti-depressants.

It Protects Your Heart

The antioxidants in salmon are associated with a lower risk of heart attack and stroke. At the same time, it is a healthy source of protein. Salmon contains lean protein necessary to maintaining your muscles without the fats that can clog your arteries. If you already have heart disease, the high levels of selenium and essential fatty acids in salmon can help bring it back down.

It Reduces Your Risk of Cardiovascular Disease

We’ve already mentioned how salmon reduces your risk of heart attack. However, that’s not the only benefit. It reduces your risk of general cardiovascular disease. Hardening of the arteries can contribute to everything from kidney failure to varicose veins to stroke. If you have salmon leftover, find ways to use the leftovers from stir-fry to soups to casseroles rather than throwing it out. And if you’re eating salmon in place of more calorie-rich foods, you’re maintaining a healthy weight and thus reducing your risk of cardiovascular disease.

It Maintains Your Skin

Salmon contains vital nutrients thought to reduce the risk of systemic inflammation. That’s a risk factor in heart disease. It can also contribute to your skin becoming puffy. Another point in favor of salmon is that it is a natural source of vitamin D. That vitamin is necessary to maintaining strong bones. The benefit of salmon consumption is that it lets you get this vitamin without spending a lot of time outside, while prolonged sun exposure can accelerate the aging of your skin.

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Vats used to produce fish sauce (garum) that are among the few known in the Eastern Mediterranean, were recently uncovered by the Israel Antiquities Authority in Ashkelon. The excavation was done before building and Eco-Sport Park, has revealed evidence of 2000-year old Roman and Byzantine culinary preferences.

According to Dr. Tali Erickson-Gini from the Israel Antiquities Authority, “Long before pasta and pizza, the ancient Roman diet was based largely on fish sauce. Historical sources refer to the production of special fish sauce, that was used as a basic condiment for food in the Roman and Byzantine eras throughout the Mediterranean basin. They report that the accompanying strong odors during its production required its being distanced from urban areas and this was found to be the case since the installations were discovered approximately 1.5 miles from ancient Ashkelon,” she says

Aha! Not only the Jews of the time loved stinky fish sauce. The Romans did too.

“This is a rare find in our region and very few installations of this kind have been found in the Eastern Mediterranean. Ancient sources even refer to the production of Jewish garum. The discovery of this kind of installation in Ashkelon evinces that the Roman tastes that spread throughout the empire were not confined to dress but also included dietary habits.”

The Roman site was eventually abandoned but the conditions that favored viticulture remained and in the Byzantine period in the 5th c. CE a monastic community began to thrive there, making a living from wine production: three winepresses were built next to an elaborately decorated church. Little of the church has survived but architectural fragments found at the site show that it was decorated with impressive marble and mosaics. A large kiln complex was located nearby that produced wine jars. These appear to have been used for exporting wine, which was the primary income for the monastery.   

Dr Erickson-Gini: “The site, which served as an industrial area over several periods, was again abandoned sometime after the Islamic conquest of the region in 7th c. CE and later nomadic families, probably residing in tents, dismantled the structures and sold the different parts for building material elsewhere.”

Evidence of this activity was found in the vats of the winepresses, which were turned into refuse pits containing the bones of large pack animals, such as donkeys and camels.

The excavation, underwritten by the Ashkelon Economic Co., was conducted to facilitate the establishment of the large Eco-Sport Park that will include an artificial lake, an athletic stadium and other facilities for the residents of Ashkelon. 

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It was made to track pirates, but a new UN navigation system can catch illegal fishing boats.

A new global atlas – the first-ever of its kind – analyses the opportunities and challenges of using Automatic Identification Systems (AIS) to monitor fishing activity around the globe. 

AIS is a tracking technology designed for navigation safety that transmits a ship’s location, identity, course and speed. By using machine-learning algorithms, AIS information allows us to identify vessel’s activity at sea.

The number of fishing vessels with AIS is increasing by 10 to 30 percent each year, making this technology more and more informative with time.

Related: fishing with a drone dropping the hook!

AIS provides detailed tracks of tens of thousands of industrial fishing vessels, and this detailed tracking data has the potential to provide estimates of fishing activity and effort in near real time. This Atlas assesses this potential and shows that AIS can start to be considered a valid technology for estimating fishing indicators.

Global Fishing Watch (GFW) published in 2018 a first global database of fishing operations based on AIS data. This dataset tracked the activity of over 60,000 fishing vessels, and was used to understand fishing around the world. 

But the use of this new technology for monitoring fishing activity needed verifying and reviewing so fisheries managers and policy makers can fully understand its strengths and limitations. 

The 400-page Global Atlas on AIS-based Fishing Activity provides this detailed review, and can prove a useful tool for improving sustainable fisheries management in line with SDG14. 

It is the result of a two-year analysis of the GFW data, region by region, drawing on the knowledge of 80 fisheries experts, FAO fisheries data, and other scientific databases. The atlas also includes two local comprehensive analyses – on all fisheries in the Bay of Biscay and Seychelles’ tuna fisheries.

The Atlas finds that in some regions, AIS data can provide a near comprehensive view of fishing activity, this is for example the case in the northern Atlantic for vessels above 15 metres in length, whilst in other regions, this data provides only a small fraction of the fisheries activity, as is the case of the Indian Ocean. This is partly due to the large proportion of artisanal or small size vessel sizes in many central and southern regions, but also because of lower use of AIS by larger vessels in regions such as Southeast Asia.

The Atlas confirms that the Northwest Pacific (FAO Fishing Area 61) and Northeast Atlantic (Area 27) are the areas with more industrialized fisheries and where AIS technology is more adopted. . The largest discrepancy between AIS-based information and other fishing data occur for fishing activity in the Eastern Indian Ocean (Area 57).

Key findings:

• AIS can track the majority of the world’s large fishing vessels (above 24 metres), especially from upper and middle-income countries and territories, distant water fleets and vessels on the high seas.
• For monitoring fishing activity, AIS data has its limitations. AIS is carried by a small number of the world’s 2.8 million fishing vessels, and compared to the Vessels Monitoring System (VMS), vessels can more easily turn off their AIS or broadcast incorrect identity information.
• AIS use varies significantly by fishing areas. In Europe, almost all vessels over 15 meters have AIS. In Southeast Asia, very few have AIS and reception quality is poor.
• AIS data is limited for multi-gear vessels as highlighted in the analysis on the Bay of Biscay.
• AIS is still limited in terms of its capacity to discriminate types of fishing activities for smaller scale fisheries using multiple combinations of fishing gears.
• AIS can provide information on fishing activity much more rapidly than logbooks or official assessments via VMS. However, AIS’s level of detail (e.g. number of fishing gear or species captured) could be insufficient for many other uses.
• Longliners with wide presence in high seas worldwide are the type of vessels better captured by AIS-based algorithms. AIS also captures well other main fishing gears such as purse seiners and trawlers, but tend to underrepresent their importance compared to longliners. This is confirmed by worldwide catch data showing that the order of prevalence of fishing gears is trawls, purse seines, longlines and other gears with variations across FAO areas.
• AIS could start to be considered as a viable technology for near real time estimates of fishing effort and marine spatial planning provided it is supported by human verification given its variable accuracy.

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About a third of the food produced for human consumption is estimated to be lost or wasted globally. But the biggest part of food waste, which is not included in that estimate, may be through dietary choices that result in the squandering of environmental resources.

Consider that cows, chickens, pigs – whether for eggs, dairy, or meat – all need to eat plants – and farmers need to grow food for them. Imagine there were no more meat eaters? If we all become vegans or ate meat grown in a lab? How would that shift edible crops for us?

This is a good study for proponents of Alt Protein, alternative meat, fake fish and milk from a lab companies.

In a study published in the Proceedings of the National Academy of Sciences (PNAS), researchers at the Weizmann Institute of Science and their colleagues have now found a novel way to define and quantify this second type of wastage.

The scientists have called it “opportunity food loss,” a term inspired by the “opportunity cost” concept in economics, which refers to the cost of choosing a particular alternative over better options.

Opportunity food loss stems from using agricultural land to produce animal-based food instead of nutritionally comparable plant-based alternatives.

The researchers report that in the United States alone, avoiding opportunity food loss – that is, replacing all animal-based items with edible crops for human consumption – would add enough food to feed 350 million additional people, or more than the total US population, with the same land resources.

“Our analysis has shown that favoring a plant-based diet can potentially yield more food than eliminating all the conventionally defined causes of food loss,” says lead author Alon Shepon, who works in the lab of Prof. Ron Milo in the Department of Plant and Environmental Sciences. 

I had the pleasure of gardening with Alon a few years ago when he showed the parents of the Tel Aviv Waldorf School, Beit Hinuch Aviv, how to grow a permaculture garden. We’ve ben harvesting it ever since. Earlier he’s researched papers on why beef is much worse for the planet than chicken or pork. Read the brief on the study here.

In the 2018 study, the scientists compared the resources needed to produce five major categories of animal-based food – beef, pork, dairy, poultry, and eggs – with the resources required to grow edible crops of similar nutritional value in terms of protein, calories, and micronutrients.

They found that plant-based replacements could produce 2 to 20 times more protein per acre than using that land for animal feed.

The most dramatic results were obtained for beef. The researchers compared it with a mix of crops – soya, potatoes, cane sugar, peanuts, and garlic – that deliver a similar nutritional profile when taken together in the right proportions.

The land area that could produce 100 grams of protein from these crops would yield only 4 grams of edible protein from beef. In other words, using agricultural land for producing beef instead of replacement crops results in an opportunity food loss of 96 grams – that is, a loss of 96% – per unit of land.

This means that the potential gain from diverting agricultural land from beef to plant-based foods for human consumption would be enormous.

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